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| Layne Mosler's Brie Soup |
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1/2 cup chopped onion 1/2 cup sliced celery 4 Tbsp. butter Saute the above until onion and celery are translucent Add 1/4 cup flour to make roux. Once Flour has dissolved, add: 2 cups half and half 2 cups broth (chicken or vegetable works) Add 3/4 lbs. cubed brie cheese with rind and salt and pepper to taste. Melt cheese then process in a food processor and return to heat OR melt cheese, blend with immersion blender and serve. Â |
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